{"id":27451,"date":"2016-06-20T16:31:03","date_gmt":"2016-06-20T20:31:03","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=27451"},"modified":"2016-06-20T16:31:03","modified_gmt":"2016-06-20T20:31:03","slug":"new-parmigiano-lab-test","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-parmigiano-lab-test\/","title":{"rendered":"Will the Real Parmigiano Reggiano Please Stand Up?"},"content":{"rendered":"<p>Putting aside the <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-bites\/fake-cheese-leads-to-real-government-intervention\" target=\"_blank\">wood-pulp filler controversy<\/a>, the &#8220;Parmesan cheese&#8221; in a clear Kraft bottle is, in fact, not really Parmesan at all&mdash;at least not in Europe. In the EU, to call a cheese Parmesan&mdash;or, more officially, <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-library\/parmigiano-reggiano\" target=\"_blank\">Parmigiano Reggiano<\/a>&mdash; means the cheese meets several geographic and production-related <a href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cheese-iq\/parmesan-vs-parmigiano-reggiano\" target=\"_blank\">criteria<\/a>, including that is made only from three components: cow&#8217;s milk, animal rennet, and salt.<\/p>\n<p>The Italians care about their beloved cheese so much that they even have an entire organization, the <a href=\"http:\/\/www.parmigianoreggiano.com\/consortium\/default.aspx\" target=\"_blank\">Parmigiano Reggiano Consortium<\/a>, to make sure no one calls their cheese Parmesan unless it is really and truly Parmesan.<\/p>\n<p>The Consortium&#8217;s job just got a whole lot easier&mdash;a group of <a href=\"http:\/\/www.foodqualitynews.com\/R-D\/CPFA-could-be-marker-for-cheese-authenticity-study\">Italian scientists<\/a> have discovered a way to verify whether or not a wheel is a Parm-impostor, quickly and efficiently. After analyzing over 300 cheeses, they found that fatty acids were missing in any cheese whose production does not allow the use of silage as feed but were present in all that do. To be considered real Parmigiano Reggiano, cows must not be fed with corn silage.<\/p>\n<p>Augusta Caliagni, an author of the cheesy study,<a href=\"https:\/\/munchies.vice.com\/en\/articles\/italian-scientists-are-going-ham-on-fake-parmesan\"> told<\/a> <em>Munchies<\/em> that even though they are not the first ones to create a method that proves whether or not a cheese is legitimate, this way is easier to reproduce in laboratories.<\/p>\n<p>So, formaggio-lovers around the world&mdash;rejoice! Soon you&#8217;ll have nothing to lose but your fake-Parm cheesy chains!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Italian scientists have found a way to spot the frauds.<\/p>\n","protected":false},"author":77,"featured_media":19712,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[17],"tags":[],"coauthors":[873],"class_list":["post-27451","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Will the Real Parmigiano Reggiano Please Stand Up? - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-parmigiano-lab-test\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Will the Real Parmigiano Reggiano Please Stand Up?\" \/>\n<meta property=\"og:description\" content=\"Italian scientists have found a way to spot the frauds.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-parmigiano-lab-test\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2016-06-20T20:31:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/ParmigianoReggiano2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Becca McGilloway\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Becca McGilloway\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-parmigiano-lab-test\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-parmigiano-lab-test\/\",\"name\":\"Will the Real Parmigiano Reggiano Please Stand Up? - culture: the word on cheese\",\"isPartOf\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-parmigiano-lab-test\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-parmigiano-lab-test\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/ParmigianoReggiano2.jpg\",\"datePublished\":\"2016-06-20T20:31:03+00:00\",\"author\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/#\/schema\/person\/34dbd81aab5095eec8b604a2a358137b\"},\"breadcrumb\":{\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-parmigiano-lab-test\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-parmigiano-lab-test\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/new-parmigiano-lab-test\/#primaryimage\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/ParmigianoReggiano2.jpg\",\"contentUrl\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2015\/04\/ParmigianoReggiano2.jpg\",\"width\":750,\"height\":368,\"caption\":\"Parmigiano Reggiano. 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